2 cups (9 ounces) unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and still warm
¼ cup unsulfured mild or full-flavored molasses (not Blackstrap)
½ cup (3.5 ounces) granulated sugar
1/3 cup (2.33 ounces) packed brown sugar or light muscovado sugar
2 tablespoons finely minced fresh ginger
1 large egg
You can adjust the ginger flavor by omitting the fresh and cutting down on the candied ginger and still end up with a great cookie. Rodrigo encourages extra crystalized ginger on top.
*Preheat the oven to 350°F. Position racks in the upper and lower thirds of the oven.
*Combine the flour, baking soda, ground ginger, cinnamon, allspice, and salt in a medium bowl and mix thoroughly with a whisk.
*Combine the warm butter, molasses, sugars, fresh ginger, and egg in a large bowl and mix thoroughly. Add the flour mixture and ginger chips and stir until incorporated. The dough will be soft.
*Form the dough into 1-inch balls (0.5 ounce dough for each).
*Roll the balls in the brown sugar and place them 2 inches apart on the lined or ungreased cookie sheets.
*Bake for 10 to 12 minutes, or until the cookies puff up and crack on the surface and then begin to deflate in the oven. Rotate the sheets from top to bottom and from back to front halfway through the baking time to ensure even baking. For chewier cookies, remove them from the oven when at least half or more of the cookies have begun to deflate; for crunchier edges with chewy centers, bake for a minute or so longer.
Makes fifty-six 2 1⁄4-inch cookies
This recipe was shared with love from the files of Dina Winters.